Ingredients
1 1/2 cups Oreo cookie crumbs or ground pecans
1/4 cup melted butter
8 oz cream cheese, softened
1/2 cup powdered sugar
1 cup heavy whipping cream (plus extra for topping if desired)
1/3 cup thick caramel sauce or dulce de leche
1 tsp vanilla extract
Chocolate syrup or homemade ganache, for topping
Whipped cream, for topping
Toasted pecans, for topping
Instructions
- Prepare the crust by mixing Oreo crumbs or ground pecans with melted butter. Press into a 9″ pie plate and chill to set.
- In a large bowl, beat softened cream cheese, powdered sugar, caramel sauce, and vanilla extract until smooth.
- In a separate bowl, whip the heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
- Spread the filling evenly into the prepared crust and smooth the top.
- Refrigerate for at least 4–6 hours or overnight until the filling is firm.
- Before serving, drizzle the pie with caramel and chocolate, pipe or dollop whipped cream on top, and sprinkle with toasted pecans.
Notes
- Use gluten-free cookies or a pecan crust for a gluten-free option.
- Store leftovers in the fridge for up to 7 days.
- Can be frozen for up to 3 months—wrap tightly and thaw in the fridge before serving.
- Homemade whipped cream gives a richer texture, but Cool Whip can be used for convenience.
- Add extra toppings like ganache, candied pecans, or chocolate chips for variation.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 22g
- Sodium: 220mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg
